Italian Almond Pound Cake

  • Cooking time75
  • Prep time15
  • Servings0
recipe image Italian Almond Pound Cake


  • 2 1/4 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 3/4 cup Country Crock® Spreadable Butter With Canola Oil
  • 1 1/2 cups sugar
  • 4 eggs
  • 3/4 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 3/4 cup milk


  1. Preheat oven to 350°. Lightly grease and flour 9 x 5-inch loaf pan; set aside.
  2. Combine flour, salt and nutmeg in small bowl; set aside. Beat Country Crock® Spreadable Butter With Canola Oil with sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. Alternately beat flour mixture and milk into Spreadable Butter mixture with electric mixer on low speed until blended.
  4. Pour into prepared pan. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean.
  5. Cool 10 minutes on wire rack; remove from pan and cool completely.